Japanese Spaghetti Meat Sauce

Ingredients

• 100 g yellow onion(s) finely diced
• 30 g carrot(s) diced small
• 25 g celery finely diced
• 1 clove garlic finely minced
• 400 g canned tomato diced or crushed
• 1 tbsp unsalted butter
• 150 g ground meat beef or beef/pork mixture
• 1 tbsp red wine
• 2 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 pinch black pepper
• 1 tsp sugar
• ½ tsp oregano
• 1 bay leaf
• 240 g dry spaghetti
• 2500 ml water
• 2 ½ tsp salt
• 1 pinch nutmeg
• 1 pinch cinnamon
• 1 tsp parmesan cheese optional
• 1 tsp fresh parsley optional, to garnish

Instructions 

1. Heat a large frying pan on medium and once hot, add 1 tbsp unsalted butter.
2. Once the butter has melted, add 100 g yellow onion(s), 25 g celery, 30 g carrot(s) and 1 clove garlic to the pan and fry until the onion is soft and translucent.
3. Next, push the vegetables to the edges and add 150 g ground meat to middle of the pan. Fry until browned and mix everything together.
4. Once the meat has browned, add 1 tbsp red wine, 2 tbsp tomato ketchup, 1 tbsp Worcestershire sauce and 1 pinch black pepper. Mix thoroughly.
5. Add 400 g canned tomato along with 1 tsp sugar, 1/2 tsp oregano and 1 bay leaf. Mix well.
6. Lower the heat to a simmer and cook until reduced by half.
7. While it’s simmering, bring 2500 ml water to a boil and add 2 1/2 tsp salt. Once the water is boiling, add 240 g dry spaghetti and cook for the time stated on the packaging. (Reduce by 1-2 minutes for el dente.)
8. Once the meat sauce has reached your desired thickness, remove the bay leaf and add 1 pinch nutmeg and 1 pinch cinnamon. Mix well.
9. Drain the spaghetti and divide onto serving plates. Pour an equal amount of meat sauce on top of each portion of spaghetti.
10. Sprinkle with 1 tsp parmesan cheese and 1 tsp fresh parsley (optional).
11. Enjoy!